Ingredients

Group 1
Ingredient
KG
BAKELS SLICE BASE MIX
2.000
Butter
0.700
Cornflakes
0.250
Water
0.100
Ginger
0.020
Total Weight: 3.070

Method

Place ingredients in mixing bowl. Blend with beater on low speed until all ingredients are thoroughly combined. Pin mixture firmly and evenly onto the base of a lightly greased baking tray. Bake at 180¡C (356¡F) for approx. 18 minutes. On removing slice from oven spread with premade topping made as follows: Melt Butter and Golden Syrup together (do not boil). Place Icing Sugar Ginger and melted Butter/Golden Syrup into mixing bowl fitted with a beater and blend together on second speed until a clear creamy topping is produced. Spread on the Ginger Crunch Base. If desired use a comb scraper to pattern top.

Additional Information

The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion.

Ingredients

Group 1
Ingredient
KG
BAKELS SLICE BASE MIX
2.000
Butter
0.700
Cornflakes
0.250
Water
0.100
Ginger
0.020
Total Weight: 3.070

Method

Place ingredients in mixing bowl. Blend with beater on low speed until all ingredients are thoroughly combined. Pin mixture firmly and evenly onto the base of a lightly greased baking tray. Bake at 180¡C (356¡F) for approx. 18 minutes. On removing slice from oven spread with premade topping made as follows: Melt Butter and Golden Syrup together (do not boil). Place Icing Sugar Ginger and melted Butter/Golden Syrup into mixing bowl fitted with a beater and blend together on second speed until a clear creamy topping is produced. Spread on the Ginger Crunch Base. If desired use a comb scraper to pattern top.

Additional Information

The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion.